Ingredients
1 lb boneless skinless chicken thighs, cut into strips. (may substitute breasts)
1 c dried great northern beans, rinsed and sorted.
1 medium onion, chopped (1/2 c)
1 clove garlic, chopped
2 tsp dried oregano
1/2 tsp salt
1 can (10 3/4 oz) condensed cream of chicken soup
5 c water
1 tsp ground cumin
1/2 tsp red pepper sauce (I used La Victoria hot)
1 can (4.5 oz) diced green chiles
Sour cream, diced avocado and corn chips for garnish.
Directions
Mix chicken, beans, onion, garlic, oregano, salt, soup and water in 3 1/2 to 4 quart slow cooker.
Cover, and cook on low for 9-10 hours. (I got a late start on mine, and was home, so did low for the first 5 hours, then high for the last 2, and it worked great)
Just before serving, stir in cumin, pepper sauce and chiles. Serve with garnishes.